Faculty
4 Faculty of Gastronomic Sciences (BCC)
Articles (6) Publications in which a researcher has participated
2006
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Diferential gene expression and adiposity reduction induced by ascorbic acid supplementation in a cafeteria model of obesity
Journal of Physiology and Biochemistry, Vol. 62, Núm. 2, pp. 71-80
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El caso de la promoción de Vinos de España
MK: Marketing + ventas, Núm. 218, pp. 26-35
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Instrumental texture of a typical spanish confectionery product XIXONA turron as affected by commercial category and manufacturing company
Journal of Texture Studies, Vol. 37, Núm. 1, pp. 63-79
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Reduction in energy efficiency induced by expression of the uncoupling protein, UCP1, in mouse liver mitochondria
International Journal of Molecular Medicine, Vol. 17, Núm. 4, pp. 591-597
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Visita de Felipe II a Pamplona (1592) narrada por el abad de Olloqui, don Juan de Zozaya
Príncipe de Viana, Año 67, Núm. 239, pp. 931-942
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Weight gain induced by high-fat feeding involves increased liver oxidative stress
Obesity, Vol. 14, Núm. 7, pp. 1118-1123